Super Contributor
Posts: 819
Registered: ‎03-09-2010

I apologize for not having the names of the contributors on these recipes; I cut and pasted the entire thread for my files and apparently did a brutal edit job. Please forgive me if you are the contributor, and/or jump in and claim the credit you deserve.

One problem with this post, of course, is that I can't answer questions about the recipes, so, may I suggest, if you have a question, that you open a new thread and put the recipe title in the Discussion Title box along with "Question about" and maybe the original poster will see it and reply. Enjoy! There are a lot of surprise ingredients in some of these recipes.

Almond Joy Fudge

(2) 12-oz packages semisweet choc chips.
(2) 14-oz oz cans sweetened condensed milk.
2 t vanilla extract.
2 c or 16 pieces mini Almond Joy candy bars, cut into 1/2 pieces from a 1-lb bag.

Butter 8-inch sq. baking pan. Line with enough wax paper to overhang sides.
In pot combine chips and milk, over med heat cook stir constantly, until mix is melted and smooth. Cool 1 min. Add vanilla. Stir in candy bars. Spread into pan evenly. Refrigerate until firm at least 2 hours. Use wax paper to remove from pan/cut into squares. by Jensa

Aunt Teen's Creamy Chocolate Fudge

7-oz jar marshmallow creme
1 1/2 c white sugar
2/3 c evaporated milk, not the whole can
1/4 c butter or margarine
1/4 t salt
2 c milk chocolate chips
1 c semisweet chocolate chips
1/2 c chopped nuts
1 t vanilla extract

Line an 8x8 inch pan with aluminum foil. Set aside. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm. Remove from pan and discard foil. Cut fudge into 1 in. squares. Yield: 5 pounds.

Black and White Fudge

Black Part:
3 c sugar
4 T cocoa
1 1/2 T white corn sirup (yep, that's how they spell it.)
1 T vanilla flavoring (yep, they say 'flavoring'.)
2 T butter or butter substitute
1 1/2 c cream

Combine, sugar, sirup, cocoa and cream. Boil to soft ball stage (234 degrees-238 degrees F.). Cool to room temperature. Add butter or butter substitute and flavoring. Beat until creamy. Pour into well-buttered pan.

White Part:
3 c sugar
1 1/2 T white corn syrup
1 1/2 c cream
1 T vanilla flavoring
2 T butter or butter substitute

Combine and cook as for black part. When cool, beat until creamy,
then pour over black part. Nuts may be added if desired. The two portions will not run together but will cut out together. Cut in small squares.

Buttermilk Fudge

2 c buttermilk
1 c butter; do not substitute margarine
4 T light Karo syrup
2 t baking soda
4 c sugar
2 c chopped pecans
2 T vanilla

Put first 5 ingredients in large pot, 4-6 quarts. Place on low heat, stirring until sugar is melted. Cook to 236F on candy thermometer or until form soft ball when dropped in cold water. Remove from heat and cool to lukewarm. Quickly pour into buttered dish, approximately 12x14". Cut into squares when firm, but still warm.
Makes approximately 3 lb.

Buttermilk Caramel Fudge

2 c sugar
3 T white Karo syrup
1 c buttermilk
1 t baking soda
1 c chopped pecans
1 T butter or margarine
1 t vanilla extract

Mix sugar, Karo syrup, buttermilk, and baking soda in boiler. Stir well; cook until it forms d medium hard ball when dropped in cold water. Add pecans, butter, and vanilla; beat until cool and creamy. Pour in well-greased platter. When cooled, cut in squares. Note: Adding baking soda to the sugar, Karo syrup, and buttermilk is what turns this to caramel.

Choc-Cinn Fudge

1 box powdered sugar
1/2 c cocoa
1 t ground cinnamon
1/2 c butter
1/4 c milk
1 1/2 t pure vanilla
1 c chopped walnuts or pecans

Line a 8 inch square pan with foil, allowing foil to extend over sides; butter foil
in bowl mix sugar, cocoa and cinnamon set aside. In a saucepan heat the milk and butter until butter melts. Remove from heat. Add vanilla and sugar mixture; add nuts. Stir well. Pour into buttered pan, score top and garnish each square with a pecan or walnut half and refrigerate at least one hour. Using foil, lift fudge out of pans. Discard foil. Cut fudge into 1 in. square. Yield: 5 pounds.

Chocolate Popcorn Fudge

2 c sugar
2 squares unsweetened chocolate
1/4 c sweetened condensed milk
3/4 c water
1 1/2 c popped corn, chopped
1 T butter or butter substitute
1 t vanilla flavoring
1/8 t salt

Melt chocolate in saucepan. Add sugar, milk, water, butter or butter substitute and salt. Boil to soft ball stage, 234 - 238 degrees. Remove from fire. Add flavoring and popped corn. Cool to room temperature. Stir until creamy. Pour into well-buttered, shallow pan. Cut in squares. Grace Viall Gray, Glen Ellyn, ILL.

Color-Me-Orange Cream Fudge

1 1/2 sticks margarine
2/3 c evaporated milk
3 c sugar
12-oz pkg white chocolate chips
7-oz jar marshmallow creme
3 t orange extract
12 drops yellow food coloring
9 drops red food coloring

In saucepan, combine first 3 ingredients and bring to a boil. Lower heat and cook for 7 minutes, stirring constantly. Remove from stove. Take out 1 c and set aside. Add chips and marshmallow creme to saucepan; mix well. To reserved 1 c, add orange extract and yellow and red food coloring. Butter a 9x13-inch casserole dish. Pour white mixture in buttered dish. Pour reserved c on top of white mixture. Take a knife and swirl through both layers. Let set till firm.

Cookies and Cream Fudge

(3) 6-oz pkg white chocolate
baking squares or white baking squares
14-oz can Eagle Brand Sweetened Condensed milk
1/8 t salt
2 c coarsely chopped chocolate creme-filled sandwich cookies, about 20 cookies

Line 8- or 9-inch square pan with foil. Set aside. In large heavy saucepan, over low heat, melt baking squares with Eagle Brand milk and salt. Remove from heat. Fold in cookies. Spread evenly into prepared pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares, or use small round cookie or hors d'oeuvre cutter to cut into rounds.) Store tightly covered at room temperature. Makes about 2 1/2 pounds.

Cranberry Fudge

1 1/4 c fresh cranberries
1/2 c light corn syrup
2 c white chocolate chips
1/2 c powdered sugar
1/4 c evaporated milk
1 t vanilla extract
1/4 c chopped walnuts, optional

Line bottom and sides of 8" square pan with plastic wrap; set aside.

Bring cranberries and corn syrup to a boil in a medium saucepan. Boil on high for 5-7 minutes, stirring occasionally, until the liquid is reduced to 3 T. Remove from heat.

Immediately add white chocolate chips, stirring until they are completely melted.
Add remaining ingredients, stirring vigorously until the mixture is thick and glossy.
Pour into prepared pan. Cover and chill until firm. Makes 25 pieces.

Creamy Holiday Fudge

3 c semi-sweet chocolate morsels
1 14-oz. can sweetened condensed milk
Dash salt
1-1/2 t vanilla extract
1/2 c chopped nuts, opt

In top of double boiler, melt chocolate over boiling water, stirring occasionally. Remove from heat. Add sweetened condensed milk, salt, vanilla and nuts. Stir until smooth. Spread mixture evenly into waxed-paper-lined 8x8 inch baking pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Tightly cover any leftovers. Makes about 1-3/4 pounds. Note: This recipe is from before microwave ovens were heard of -- now I melt the chocolate in the microwave and proceed from there.

Easy 5 Minute Fudge

2 T butter
2/3 c undiluted Carnation evaporated milk
1 2/3 c sugar
1/2 t salt
2 c, 4 oz, miniature marshmallows
1 1/2 c, 6 oz, semi-sweet chocolate pieces
1 t vanilla
1/2 c chopped walnuts

Combine butter, evaporated milk, sugar and salt in saucepan over medium heat, stirring occasionally. Bring to full boil. Cook 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate pieces, vanilla and nuts. Stir vigorously for 1 minute until marshmallows melt and blend. Pour into 8" square buttered pan. Cool. Cut in squares.

Eggnog Candy

1 c eggnog
2 c sugar
2 T white corn syrup
1/4 t salt
2 T butter
1/2 c cut-up candied cherries
1/2 c toasted almonds

Combine eggnog, sugar, corn syrup and salt in two quart pan, and stir. Cook to 235 degrees on candy thermometer. Cool to lukewarm and add the butter, cherries, and almonds. Spread in buttered pan and cut when cool.

Four Chip Fudge

3/4 c butter
1 can sweetened condensed milk
3 T milk
12-oz pkg semi-sweet chocolate chips
11-1/2-oz pkg milk chocolate chips
10-oz peanut butter chips
1 c butterscotch chips
7-oz jar marshmallow creme
1/2 t almond extract
1/2 t vanilla extract

Line 9 x 13 pan with foil and butter it. Set aside. In large heavy saucepan , melt butter. Add the next five ingredients only: sweetened condensed milk, milk, semi-sweet chocolate chips, milk chocolate chips, and peanut butter chips. Cook and stir constantly until smooth. Remove from the heat; stir in marshmallow creme and extracts until well blended. Stir in butterscotch bits; do not blend until thoroughly melted. The chips will seem like you have nuts in it, even though there are non.
Spread in prepared pan. Refrigerate until set. Lift out of pan and remove foil. Cut into squares. Store in refrigerator. Yields about 4 1/2 lb.

Fruit and Nut Fudge

9 oz good quality chocolate
2 T butter
4 T evaporated milk
1 lb powdered sugar
1 c chopped hazelnuts, brazil nuts, walnuts, pecans, your choice
1/2 c dried fruit, raisins, cranberries, cherries, your choice

Line 8 inch square pan with foil , butter, set aside In top of double boiler place the chocolate, butter, and milk. Stir until chocolate and butter are melted and well blended. Remove from heat and beat in sugar , stir in nuts and fruit. Place in pan and smooth top; chill until firm

Macadamia Nut Fudge

2 t plus 1/2 c butter, divided
4 1/2 c sugar
3 c chopped macadamia nuts, divided
(3) 4-oz pkg German sweet chocolate, chopped
12-oz semisweet chocolate chips
7-oz jar marshmallow creme
2 t vanilla; Madagascar vanilla is writer’s favorite
1/2 t salt, opt (optional)

Line two 9-in square pans with foil. Butter the foil with the 2 t butter. Set aside. In a large heavy saucepan, combine the sugar, milk, and remaining butter. Bring to a gentle boil. Cook for 5 min, stirring constantly. Remove from the heat, stir in 2 c nuts, chopped chocolate, chocolate chips, marshmallow crème, vanilla and salt if desired. Pour the fudge into prepared pans, sprinkle remaining nuts, over top and press in lightly. Refrigerate until firm.

Mamie's Chocolate Fudge

4 1/4 c sugar
Dash of salt
1 can undiluted evaporated milk
2 T butter
12 oz bag of semi sweet chocolate bits
2 bars of German's sweet chocolate
1 pint jar marshmallow cream
2 c coarsely chopped walnuts

In a large heavy pan, stir together sugar, salt, milk and butter. Stir
constantly and bring to a boil. Boil 6 minutes stirring occasionally.
Remove from heat and stir in chocolate and marshmallow cream and beat
well. Add walnuts and put in a greased pan to cool. Contributor uses a large round pizza pan. Contributor’s note: The original recipe given to me called for 3 bars of German's sweet chocolate and 1 6oz bag of chocolate bits but over the years I have altered mine to the above ingredients and haven't noticed any difference.

Merry Cherry Fudge

36 maraschino cherries with stems
12-oz pkg chocolate chips
6 oz bittersweet chocolate, chopped
14-oz can sweetened condensed milk
1 t maraschino cherry juice
1 c chopped pecans

Lightly coat an 8-inch square pan with cooking spray. Set aside. Blot cherries dry with paper towels (I think they need to be squeezed to get the juice out too). Combine chocolate in a heavy saucepan; place over low heat, and stir constantly until melted and smooth. Remove from heat; add sweetened condensed milk and cherry juice, stirring until smooth. Stir in pecans. Spoon mixture into prepared pan. Immediately press cherries into fudge, spacing them so that each will be in the center of a square when fudge is cut, leaving top of cherry and stem exposed. Cover and chill fudge 2 hours or until firm. Cut fudge into squares.

Microwave Fast Fudge

16-oz box confectioners’ sugar
1/2 c cocoa
1/4 t salt
1 T vanilla
1/4 c milk
1 stick of butter
1/2 c chopped nuts, optional; author prefers pecans

Mix all ingredients except sugar and butter in a 2 qt. non metallic bowl. Place the stick of butter on top and microwave 2 minutes uncovered. Remove from oven and stir in sugar until well blended. Add nuts. Pour mixture in greased baking dish. Chill 30 minutes in freezer then cut in squares.

Million Dollar Fudge

1/2 c butter
4 1/2 c sugar
12 fl oz can evaporated milk
(3) 12-oz pkg Baker's real semi-sweet chocolate chips
7-oz jar Kraft marshmallow creme
3 c chopped nuts
1 t salt
1 t vanilla

Bring butter, sugar and milk to a full rolling boil in heavy 4 quart saucepan, stirring constantly. Boil 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chocolate chips until melted. Add remaining ingredients; beat until well blended. Pour into greased 13x9 inch pan. Cool, cut into squares. Makes 6 pounds of fudge

North Pole Peanut Butter Fudge

1/2 c milk
2 T of butter
1-1/2 c sugar
3 T cocoa
1-1/4 c peanut butter
1 c marshmallow crème

In saucepan, combine milk and butter over medium heat. Sift sugar and cocoa into milk mixture. Mix well. Bring to a boil and turn heat down to medium low; cook for 8 more minutes, stirring often. Remove from heat.
Add peanut butter and marshmallow crème. Stir until combined. Put in buttered 8x8-inch pan. Refrigerate for at least 2 hours. Best if refrigerated overnight.

Nutty Chocolate Mint Fudge

7-oz jar marshmallow cream
1-1/2 c sugar
2/3 c evaporated milk
1/4 c butter
1/4 t salt
1-1/2 c mint chocolate chips
1/2 c chopped nuts
1 t vanilla extract

In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full rolling boil over medium heat, stirring constantly. Remove from heat. Add mint chocolate chips; stir until chips are melted and mixture is smooth. Add nuts and vanilla extract. Pour into foil-lined 8-inch square pan. Chill until firm, about 2 hours. Cut into 1-inch squares.

Old-Fashioned Chocolate Fudge

2 c sugar
3 T Hershey’s cocoa
3/4 c milk
1/3 c white Karo Syrup
4 T butter
1 t vanilla extract
1 c chopped pecans, opt

Combine sugar and cocoa in a heavy 2-quart saucepan and mix thoroughly. Add milk and Karo syrup and stir over medium heat until dissolved. Continue to cook mixture slowly without stirring until a small portion dropped in cold water forms a very soft ball. Do not overcook. Remove from heat; add butter and vanilla. Allow mixture to cool 2-3 minutes; beat until mixture begins to harden. Add pecans and pour into buttered dish.

Orange Fudge

3 c sugar
1 c evaporated milk
1/4 c orange juice
1/4 t salt
rind of 2 oranges, grated
1 c pecans
2 T margarine

Heat milk in double boiler; caramelize 1 c sugar in deep heavy saucepan. Stir in orange juice and the hot milk. Stir in remaining sugar and orange rind. Cook, stirring often, to a soft ball stage. Remove from heat and add margarine. When cool, beat until creamy and stir in nuts. Pour out on greased platter and cut into squares.

Orange Flavored Fudge

1 1/3 c white sugar
5-oz can evaporated milk
1/2 c butter, melted
2 1/2 c miniature marshmallows
1 c semisweet chocolate chips
1 c finely chopped pecans
1 t grated orange peel
2 T orange liqueur

In a 2 quart microwave safe dish combine sugar, evaporated milk and butter. Microwave on high for 8 minutes. Stir and add marshmallows and chocolate chips; heat on high for 3 minutes, or until melted. Stir in orange peel and liqueur. Chill for 2 hours, or until firm, and cut into squares

Peanut Butterscotch Fudge

1 large or 2 small pkg butterscotch pudding and pie filling, not instant
2 c sugar
1 c firmly packed brown sugar
1 c evaporated milk
2 T butter
2/3 c peanut butter

In a 2-quart saucepan, combine pudding, sugars, milk and butter. Cook over low to medium heat until mixture forms “soft ball” stage on candy thermometer. Remove from heat; stir in peanut butter until blended. Pour into a 9 x 9-inch pan. Let cool.

Peanut Butter Fudge

1/2 c butter or margarine
1 lb light brown sugar
1/2 c milk
3/4 c smooth or crunchy peanut butter
1 t vanilla extract
1 lb confectioner's sugar

In medium saucepan, melt butter; stir in brown sugar and milk. Bring to a boil; boil and stir 2 minutes. Remove from heat; stir in peanut butter and vanilla. Mix in confectioners' sugar; beat until smooth. Spread into buttered 9" square baking pan. Chill until firm. Cut into squares. Makes 3 1/2 lb fudge

Peanut Butter Cheese Fudge

1/2 lb sliced easy-melt cheese; Velveeta recommended
1 c, 2 sticks, butter
1 c creamy peanut butter
1 t vanilla extract
1 c chopped nuts
2 (16-oz) boxes confectioners' sugar

Lightly spray the bottom of a 9 by 2-inch square pan with nonstick cooking spray. In a saucepan over medium heat, melt cheese and butter together, then add peanut butter and stir until smooth. Remove from heat and add vanilla and nuts. Empty confectioners' sugar into a large bowl and pour cheese mixture over sugar. Stir until completely mixed. Candy will be very stiff. Using your hands, remove candy from the bowl and press evenly and firmly into the pan. Because of the amount of butter in this recipe, pat top of candy with a paper towel to remove excess oil. Place the pan in refrigerator until candy is firm. To serve, cut into squares. Recipe courtesy Paula Deen


2 lb light brown sugar
1 c evaporated milk
1/2 c butter
1/4 t salt

Mix above ingredients. Cook, stirring until sugar is dissolved. Cook without stirring until a small amount of mixture forms a soft ball in cold water (238 degrees on a candy thermometer). Remove from heat and cool to lukewarm. Add 1 t vanilla, 1 1/2 c chopped nuts and 3/4 c chopped candied cherries. Beat until thick. Pour into buttered 9" square pan. When firm, cut into squares. Makes 3 lb.

Pineapple Fudge

1 c evaporated milk
3 c sugar
2 T butter
1 c crushed pineapple, well drained,
2 t lemon juice

Mix the milk, sugar, and butter bring to boil, add pineapple boil until soft ball stage, stirring constantly. Cool , add lemon juice beat well until thickened. Place in buttered pan

Pumpkin Fudge

3 c sugar
3/4 c butter
1 5 1/3-oz can evaporated milk (2/3 c)
1/2 c canned pumpkin
1/2 t ground cinnamon
1/4 t ground ginger
1/4 t ground nutmeg
1 12-oz package (2 c) butterscotch-flavored pieces
1 7-oz jar marshmallow creme
1 c chopped pecans
1 t vanilla
Butter a 13x9x2" baking pan.

In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and nutmeg. Bring mixture to a boil, stirring constantly. Reduce heat. Boil over medium-low heat till mixture registers 234 (soft-ball stage) on a candy thermometer, stirring constantly (should take about 25 minutes).
Remove from heat and stir in butterscotch pieces till melted. Add marshmallow creme, nuts and vanilla. Mix till well combined. Pour mixture into prepared pan, spreading evenly. Cool at room temperature. Cut into squares. Wrap tightly and store in refrigerator. Makes 3 1/4 pounds. This unforgettable fudge from Lorna Brandt of Cherokee, Iowa, was a winner at the Clay County Fair.

Soda Cracker Fudge

1 stick butter or margarine
2 c sugar
1/2 c milk
1/4 lb crushed soda crackers
1/2 c peanut butter
1/4 c coconut
1 t vanilla

Combine butter, sugar and milk in saucepan; bring to a boil; boil for one minute.
Add crushed soda crackers, peanut butter, coconut and vanilla. Mix well pour onto waxed paper lined sheet refrigerate to set.

Spiced Pumpkin Pecan Fudge

12 T, 1 1/2 sticks, unsalted butter, cut into pieces
3 c sugar
2/3 c evaporated milk
2/3 c canned pumpkin
1/2 t cinnamon
1/2 t ground ginger
1/8 t nutmeg
Pinch ground cloves
11-12 oz white chocolate, finely chopped
7 1/2 oz jar, about 1 1/2 c, Fluff marshmallow creme
3/4 c toasted pecan halves, chopped

Coat a 9 x 13 pan with nonstick cooking spray. Stir together butter, sugar, evaporated milk, pumpkin and spices in large saucepan. Bring to a boil over medium heat, stirring constantly until it reaches 235 degrees, soft-ball stage.
Remove from heat and stir in chopped chocolate until it melts. Stir in marshmallow creme until mixture is smooth. Stir in nuts and scrape into prepared pan, smooth the top. Cool to room temperature. Refrigerate overnight or until completely firm. Cut into 48 squares. Using foil, lift fudge out of pans. Discard foil. Cut fudge into 1 in. square. Yield: 5 pounds.

My notes:
I used a heaping t of pumpkin pie spice and a few good shakes of ground cloves, instead of the spices above. Add more nuts! Fluff may be down to 7 oz, that's ok.
Work quickly, it does begin to firm up fast. This can be very hard to get out of the pan! I actually bought a 10" square spring form pan specifically to make fudge in, much easier!

Sweetheart Fudge Red

10-oz pkg Hershey’s premier white chips, 1 2/3 c, divided
1 t almond extract
1/2 c Hershey’s Cocoa or Hershey’s Dutch Processed Cocoa
1/4 c, 1/2 stick, butter or margarine, melted
1 t vanilla extract
4-1/2 c sugar
7-oz jar marshmallow creme
12-oz can, 1 1/2 c, evaporated milk
1/4 c, 1/2 stick, butter or margarine
Few drops red food color, opt
1 c candied red cherries, quartered

Line 13x9x2" pan with foil.

In medium bowl, place 1 c white chips and almond extract. In second medium bowl, stir together cocoa, melted butter and vanilla extract until mixture is smooth; add remaining 2/3 c white chips; chips do not need to melt. Immediately add half of hot mixture to bowl with white chips only. Pour remainder into cocoa mixture; stir to blend. Beat white chip mixture until chips are completely melted; stir in red food color, if desired, and cherries. Spread evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture thickens slightly. Spread evenly over top of white layer. Cover; refrigerate until firm. Remove from pan; peel off foil. Cut with heart-shaped cookie cutters or cut into squares. Cover; store in refrigerator. About 8 dozen squares.

Turtle Fudge

2-1/2 c sugar
1/2 c butter
5-oz can evaporated milk, 2/3 c
7-oz jar marshmallow creme
12-oz pkg semi-sweet chocolate chips
3/4 c chopped cashews
24 caramels, quartered
1 t vanilla

Line a 13x9" pan with foil so that foil extends over sides of pan; butter foil.
In large saucepan, combine sugar, butter and milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat and add marshmallow creme and chocolate chips; blend until smooth. Stir in cashews, caramels and vanilla. Pour into prepared pan; cool to room temperature. Remove from pan and remove foil; cut into 36 or 48 pieces before refrigerating.
Let stand at room temperature before serving.

Two-Tone Fudge

2 1/2 c sugar
3/4 c evaporated milk
1/3 c soft margarine; suggested Blue Bonnet tub margarine
1/2 t salt
3 c miniature marshmallows
6-oz pkg, 1c, butterscotch-flavored morsels
1 c chopped pecan halves
1/2 t maple extract
11-1/2-oz pkg, 2 c, milk chocolate morsels
1 t vanilla extract
pecan halves to decorate

In large heavy gauge saucepan, combine sugar, evaporated milk, margarine, and salt. Cook, stirring constantly, until mixture comes to full boil. Boil 5 minutes, stirring constantly. Remove from heat, add marshmallows. Mix until marshmallows melt and mixture is smooth. Place 1/2 of the hot mixture in a bowl. Add butterscotch-flavored morsels, chopped pecans and maple extract. Stir until morsels melt and mixture is smooth, set aside. To remaining mixture, add milk chocolate morsels and vanilla extract. Spread chocolate mixture into foil-line 8" or 9" square baking pan. Pour butterscotch mixture over chocolate layer. Garnish with pecan halves and chill in refrigerator until firm, about 2-3 hrs cut into 1" squares. Makes about 2 1/2 lb fudge. This recipe is from Diamond Walnuts and says it invented it.

Vanilla Fudge

2 c sugar
5-oz can, 2/3 c, evaporated milk
1/3 c milk
1/8 t salt
1/4 c butter
1 t vanilla
broken nuts

Line a loaf pan with foil, extending the foil over the edges of the pan. Butter foil. Butter the sides of a heavy 2 quart pan. Combine sugar, evaporated milk, milk and salt in the pan. Cook and stir over medium high heat to boiling. Cook about 25-35 minutes on medium low to soft ball stage, 238 degrees. Remove from heat. Add butter and vanilla but do not stir. Cool without stirring to 110 degrees, then beat with a wooden spoon until thick and just losing it's gloss (about 10 minutes). Spread into pan. Score into 1" squares while warm. Top each square with a nut. When cool use foil to lift out of pan. Cut into squares. Makes 1 pound, 32 squares.

Velveeta Fudge

1 lb Velveeta
1 lb butter
4 lb powdered sugar
1 c cocoa
1 T vanilla
4 c chopped nuts

Melt cheese and butter until smooth. Mix in remaining ingredients. Pour into shallow pan (sheet cake pan) and spread. Cool and cut into small pieces.
You may halve this recipe and pour into a 9 x 13" pan, if desired.

White Fudge

2 1/4 c sugar
1/2 c sour cream
1/4 c milk
2 T butter
1 T light corn syrup
1/4 t salt
2 t vanilla extract
1 c coarsely chopped walnuts
1/3 c quartered candied cherries

Combine sugar, sour cream, milk, butter, corn syrup and salt in heavy 2-qt saucepan. Stir over moderate heat until sugar is dissolved and mixture reaches a boil. Boil over moderate heat 9 to 10 minutes to 238 degrees, soft ball stage. Remove from heat and allow to stand until lukewarm, 110 degrees, about 1 hr. Add vanilla, and beat until mixture just begins to lose its gloss and hold its shape; it requires very little beating. Quickly stir in walnuts and cherries and turn into greased pan. Let stand until firm before cutting. Makes 1 1/2 lbs.